Testing Prime Roots Koji Pepperoni Pizza

A Delicious, Healthy, and Sustainable Upgrade for Your Pizza

Vegan meats have come a long way, but let’s be real – most still miss the mark when it comes to texture and flavor. But when asked to check it out, I was really eager to make a Prime Roots Koji Pepperoni pizza. Would it cook like real pepperoni? Would it crisp up, release oils, and add that signature punch of spice to my pizza? I put it to the test with a simple, high-quality homemade pizza, and what I found surprised me in the best way.

Ah, Pepperoni…

Pepperoni is one of the most beloved pizza toppings, and it’s wonderful when the scent of smoky, spiced pepperoni fills kitchen as my pizza is baking to perfection.

But let’s face it—traditional versions often come with a side of nitrates, cholesterol, and environmental concerns. Enter Prime Roots’ Koji Pepperoni, a plant-based alternative that delivers on texture, flavor, and performance in the oven. I recently put it to the test on a homemade pizza, and I have to say: this might be one of the best vegan pizza toppings I’ve ever tried.

What Is Koji and Why Does It Work So Well for Pepperoni?

If you’re not familiar with koji (I wasn’t – I’d never heard the word before), it’s time we both get acquainted. Koji is a type of fungus (Aspergillus oryzae) that has been used in Japanese cuisine for centuries, primarily in the fermentation of miso, soy sauce, and sake. What makes it special for plant-based meat alternatives is its natural ability to develop a meaty, fibrous texture and rich umami flavor. Unlike other plant proteins that generally require heavy processing, koji grows in just a few days and maintains a clean, natural ingredient profile.

Prime Roots does a nice job on their website outlining why koji is such a great choice for their meat alternatives.

Who is Prime Roots?

Prime Roots is redefining plant-based deli meats with koji, a naturally fibrous and umami-rich fungus traditionally used in Japanese fermentation. Unlike heavily processed plant proteins like soy or pea, koji mimics the texture and depth of real meat with minimal processing, making it a cleaner and more sustainable alternative. Founded by UC Berkeley alumni Kim and Josh, Prime Roots was born out of a desire to create delicious, climate-friendly meats without the environmental cost of traditional animal products. Their koji-based meats require 92% less water and 91% less land than conventional meat production while producing nearly zero byproducts.

Unlike many plant-based alternatives, Prime Roots’ Koji-Meats are crafted using what the refer to as “traditional culinary techniques”, resulting in a flavor and texture that rival their animal-based counterparts. Their products, including Koji Pepperoni, Salami, bacon, turkey, and ham, are free from nitrates, hormones, GMOs, and cholesterol—offering a healthier, more sustainable option for deli lovers. With a commitment to clean ingredients, affordability, and accessibility, Prime Roots is leading the way in better-for-you and better-for-the-planet meat alternatives, now proudly certified as a B-Corp for their sustainable business practices.

Putting Prime Roots Koji Pepperoni Pizza to the Test

Out of the package, the Koji Pepperoni was a little more brownish in color than I expected and I started off skeptical. But, I had some cold from the fridge and while it wasn’t identical, I found myself munching on it while getting this pizza started.

For making my Prime Roots Koji Pepperoni pizza, I opted for what I’ll call a “healthy New York” style pizza.

• Topping: I used 3 ounces of thinly sliced Koji pepperoni and some fresh basil.
• Sauce: Freshly picked and pureed tomatoes and sea salt – nothing else needed!
• Cheese: Fresh mozzarella
• Dough: 16 ounces of ancient grain dough, rolled out to 14 inches. I opted to use Manini’s dough for the first time, which came out great. Look at that crust!
  • Note, while Manini’s Ancient Grains Dough worked very well and is tasty, it’s pretty high in sodium.
• Baking Temperature: 460°F (based on the recommended temperature for our dough) for 16 minutes.

More importantly, once it was cooked it had an authentic look, rich red color, and a slightly firm texture—just like a “real” pepperoni pizza.

How Did the Koji Pepperoni Cook?

This was the real test: would it crisp up like classic pepperoni? Would it impart the right flavor into the pizza? Would it be too oily – or not oily enough?

See for yourself:

• The edges curled up beautifully, developing a slightly crisp bite.
• The koji-based meat released just enough oil to give the pizza that signature glossy finish.
• The heat enhanced its spicy, smoky flavor, creating the perfect balance with the fresh mozzarella and sweet, tangy tomato sauce.

How Did our Prime Roots Pepperoni Pizza Taste?

In a blind taste test, you’re going to know that this isn’t “real” pepperoni. But frankly the difference is much more subtle than I expected. I’d say it’s equally similar to pork-based pepperoni as turkey pepperoni is. In fact, if I hadn’t known this was plant-based, I might have guessed it was made with a different kind of meat. The umami depth, the balance of spices, and the firm yet tender bite were all spot on. Some vegan pepperonis can taste overly processed or rubbery, but Prime Roots nailed the texture and flavor.

What to be aware of: Sodium

While almost everything about this Prime Roots Koji Pepperoni Pizza is a win, the sodium content of Koji pepperoni is high. Not as high as meat-based protein (in fact about 30% less based on the USDA standard pepperoni), but it’s still something to be aware of if you’re managing your salt intake.

Add to that, the Manini’s Ancient Grains pizza dough is also a little high in sodium and there’s salt in the tomato sauce – just be aware that 1/4 of this pizza is nearly half the daily recommended sodium intake for most people.

Why Prime Roots Koji Pepperoni Pizza is a Win for Both Flavor and Sustainability

Beyond the taste, there’s another reason to love Prime Roots’ Koji Pepperoni: it’s a sustainable choice.

• Uses 92% less water than traditional meat production
• 91% less land impact
• Nearly zero byproducts
• Free from nitrates, cholesterol, and GMOs

In a world where the environmental impact of food is becoming increasingly important, Prime Roots is offering a genuinely delicious way to reduce meat consumption without sacrificing quality.

March 20, 2025